Corn and Barley Bake

Recipe courtesy of GoBarley

Featuring the nutty flavour of barley and the sweetness of corn, this Corn and Barley Bake is a perfect balance of textures and tastes. With simple ingredients and easy-to-follow instructions, you’ll be able to whip up a delicious and healthy dish that’s perfect for any occasion.

Corn and Barley Bake

Featuring the nutty flavour of barley and the sweetness of corn, this Corn and Barley Bake is a perfect balance of textures and tastes.

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Course: Side Dish

Preparation: Bake

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Author: GoBarley

Ingredients

• 1 Tbsp canola oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup red pepper, chopped
• 2 carrots, chopped
• 1 cup pot or pearl barley
• 4 cups chicken or vegetable stock
• 2 cups fresh or frozen corn kernels, thawed
• 1/2 cup chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp pepper

Imperial – Metric

Instructions

• In a large ovenproof saucepan or Dutch oven, heat oil. Sauté onion, garlic, red pepper and carrots for 4 minutes until onion is softened. Stir in barley, then pour in stock.
• Cover and bake in a 350°F (180°C) oven for one hour. Stir in corn and parsley; add salt and pepper to taste. Bake for 10 minutes or until heated through and barley is tender.

Notes

This dish can be covered and refrigerated for up to 2 days. To reheat, stir in ½ cup (125 mL) stock or water.

Nutrition Facts

Corn and Barley Bake

Serving Size

 

1 serving

Amount per Serving

Calories

158

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

288

mg

13

%

Potassium

 

371

mg

11

%

Carbohydrates

 

30

g

10

%

Fiber

 

6

g

25

%

Sugar

 

4

g

4

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.